This is my idea of real comfort food on a cold, rainy day! Pure heaven between two pieces of French bread! Enjoy!
Shrimp | 1/2 Pound , shelled and deveined | |
Crab | 6 | |
For breading mix | ||
Self rising flour | 2 Cup (32 tbs) | |
Salt | 1 Teaspoon | |
Cayenne pepper | 2 Teaspoon | |
Granulated garlic | 1 1/2 Teaspoon | |
Other ingredients | ||
Oil | 2 Cup (32 tbs) (For Deep Frying) | |
French bread | 16 Inch , cut into two and split lengthways | |
Remoulade sauce | 2 Tablespoon | |
Tomato slices | 6 | |
Shredded lettuce | 4 Ounce | |
Salt & pepper | To Taste | |
Tartar sauce | 2 Tablespoon |
GETTING READY
1. Preheat the cottonseed oil to 350 F.
MAKING
2. Prepare breading mix by mixing together all purpose flour, salt, granulated garlic and cayenne pepper together.
3. Dip shrimps in cold water, coat it with breading mix, dip again in cold water and re-coat evenly with breading mix, deep fry in cotton seed oil.
4. Repeat the same coating process with the soft crab shells and deep fry the crabs.
FINALISING
5. Spread remaoulade sauce over the bread halves. Layer it with tomato slices, season with salt and pepper. Top it with shredded lettuce.
6. Place fried shrimps evenly. Cover with the other bread slice.
7. To make the crab po boy, spread tartare sauce on one bread slice, place tomato slices and cabbage. Top it with soft shell crabs and cover with the other bread slice.
SERVING
8. Arrange on a platter and serve.
Serving size
Calories 1465Calories from Fat 329
% Daily Value*
Total Fat 37 g56.9%
Saturated Fat 5 g25%
Trans Fat 0 g
Cholesterol
Sodium 5303 mg220.96%
Total Carbohydrates 114 g38%
Dietary Fiber 7 g28%
Sugars 3 g
Protein 162 g324%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet